What I'm Bringing to Book Club: Berry Wine Compote Served With Goat Cheese and Basil

Berry Wine Compote Served with Goat Cheese and Basil || A Less Processed Life

While I love book club because it means I get to read books that I likely would not have picked out on my own, I also love it because it gives me the chance to try new appetizer recipes. We'll just ignore the fact that some of the book picks are clunkers (spoiler alert, Frog Music is terrible.)

Berry Wine Compote Served with Goat Cheese and Basil || A Less Processed Life

I found this recipe for berry wine compote in the June 2015 issue of Sunset magazine. The original recipe calls for boysenberries–which I would use in a hot minute if I had access to them–but alas, no such luck in the wilds of Northern Wisconsin. So instead I went with their suggested alternate: a mix of fresh raspberries and blackberries.

Cooked down with a spicy and fruity wine, this compote has a deep and layered flavor. Add to that some goat cheese and fresh basil, and you've got a delicious savory and sweet appetizer to share with friends over a glass of wine. And maybe some actual discussion of the book. Maybe.

Berry Wine Compote Served with Goat Cheese and Basil
makes 8-10 servings

3/4 cup fresh raspberries
3/4 cup fresh blackberries
1/4 cup spicy, fruity red wine, such as Garnacha (also called Grenache)
1/3 cup granulated sugar
1/4 to 1/2 teaspoon black pepper
4 ounces goat cheese, crumbled
about 1/3 cup thinly sliced fresh basil leaves
thin lightly-salted crackers

1. Add the raspberries, blackberries, wine, and sugar to a medium sauce pan. Coarsely mash with a pastry blender or potato masher. Heat over medium-high heat and bring to a boil. Then reduce the heat and simmer until reduced to 2/3 cup, 10-20 minutes.
2. Season with pepper to taste. Let cool to room temperature before spooning into a small serving bowl.
3. Serve on a cheese board with goat cheese, thinly-sliced basil, and crackers.

(from this recipe in Sunset magazine)

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